KHEER MOHAN

Prep Time : 20 mins 

 Cooking Time : 60 mins 

 Serve : 8 

 INGREDIENTS 

 paneer - 1 cup 

Sugar - 2 cup 

Water - 4 cup

 Sugar - 1 tbsp 

METHOD 

We mashed paneer very well. 

Make a soft and smooth dough in 12 equal size balls. 

Roll each balls between your palms. 

All the balls are made in the same way. 

One tbsp of sugar carmelize in the pan and now add 1/4 cup of water and turn off bthe flame. Now we take pan and add two cup of sugar and four cup of water and also add the carmelize water and bring to boil. 

Once boiled add paneer balls and cover the lids and put the flame in the middles and cook for fifty mins now simmer the gas and add half cup of water and again cook for fifty mins. 

Once cooled,we open the lid. 

Kheer mohan should be floating on the syrup and its color is change. 

Serve chilled.

ORANGE APPLE AND POMEGRANATES SMOOTHIE

Prep Time : 15mins Prep Time : 15 mins
Total Time : 15 mins
Serve : 2 INGREDIENTS Chopped apple - 1 Orange - 1 Pomegranate pearl - 1 cup Black salt - 1/2 tsp METHOD Wash and chop the apple and orange. Take a blender add apple,orange and pomegranate pearl and black salt and blend to make smooth. Take a serving glass and pour the apple,orange and pomegranate smoothie.

MAKKA ATTA KA METHI PURI

Prep Time : 15 mins 

 Cooking Time : 35 mins 

 Serve : 2 

 INGREDIENTS 

 Makki ka atta - 1.5 cup 

 Finely chopped methi leaves - 1 cup 

 Clarified butter - 2 tbsp 

 Finely chopped green chilly - 1 

 Grated ginger - 1/2 tsp

 Salt - to taste

 Oil - for frying

 METHOD

 Boil methi leaves in a hot water. 

In a kneading bowl mix makki atta,methi leaves,green chillies,salt, grated ginger,clarified butter and mix well. 

With the help of hot water knead the dough .Divide the dough into balls and roll out puri. Heat enough oil in a pa and add the methi makka puri.

 Lower the heat and fry till light brown. 

 Serve hot with aloo bhaji.

ORANGE CHEENA PAYESH

Prep time 10 mins
 Cooking time 15 mins
 Serving- 2 persons

 INGREDIENTS

 Milk 3 cups

 Grated panner 1/2 cup

 Orange segment 1/2 cup

 Fresh orange juice 1/2 cup

 Cardamom powder 1/4 tsp

 METHOD

 Boil milk in a heavy bottom vessel,once boiled keep it in a low flame,stirring occasionaly

. Reduce milk in a half quantity while stirring and scrapping the sides continuousy

 Add sugar and mix well.

 Add cheena and cardamom powder and mix well.

 Keep in the fridge for an hour and now add orange juice and orange segments and serve chilled. Garnish with cherry.

BELGRAMI Bihari recipe

Prep Time : 20 mins Cooking Time : 25 mins Serve : 4 INGREDIENTS paneer - 200 gms Sugar - 1 cup Water - 1.25 cup METHOD Cut the paneer into 10 pieces. Now take a pressure cooker, add sugar and bring to boil. Once boiled add the paneer cubes and cover the lids. Simmer the gas for 50 minutes after first whistle of the cooker. After a while open up the cooker and you will find your chenna cubes double in size and color was changed. Tastes best when served chilled.

CHILKA Jharkhand recipe

Prep Time : 25 mins

 Cooking Time : 25 mins

 Serve : 4

 INGREDIENTS

 Basmati rice - 200 gm

 Chana dal - 50 gm

 Cumin seeds -1 tsp

 Salt - to taste

 Oil - 1/2 cup

 Water -as required

 METHOD

 Wash and soak the rice and dal for 3 to 4 hours and grind it to make a fine paste.

 Mix cumin seeds, salt and enough water for a thin batter.

 Now heat the 1 tsp oil in a non stick pan and spread the mixture

. Flip when done on one side.

 Serve hot.

HOME MADE BUTTER OR GHEE

Prep Time :15 mins
Cooking Time: 20 mins
Serve : 4

 
 NGREDIENTS
2 Weeks malai

 METHOD

 Collect fresh malai from milk everyday for two weeks.
Keep the malai in a deep freezer.
 When you prepare the white butter keep it out from normal room temperature.
Beat the malai in a large vessel with the help of a spoon or with your right hand or an electric mixer. Now after beating the malai, you get the round shape  white butter and water is separated from it within 15 minutes.
 The white butter is ready when it gets thicken and fluffy. Then heat the pan with butter in a low flame and stir continuously after 20 minutes to get ghee. Strain it. Note - When you keep the malai in a deep freezer, butter will come out very early.